Yield: 8 Servings
|3 cups||Cooked long-grain rice|
|2 cups||Shredded cheddar or american cheese|
|2 ounces||Diced pimiento|
|4 \N||Eggs; slightly beaten|
|½ teaspoon||Seasoned pepper|
|½ teaspoon||Dry mustard|
|¼ teaspoon||Hot sauce|
Layer half each of rice, cheese, and pimiento in a lightly greased 13x9x2 inch baking dish. Repeat layers. Combine remaining ingredients, mixing well; pour milk mix over the rice layers. Cover and bake at 325°F for 45 minutes; uncover and bake an additional 30 minutes or until mix is firm.
Note: Rice Strata may be chilled overnight before baking. After assembly, cover and refrigerate overnight. Let stand at room temperature 30 minutes.
Cover and bake at 325°F for 45 minutes; uncover and bake an additional 30 minutes or until firm.
Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998